Rice Pilaf with Sauteéed Vegetables in a Thermos

  • SERVING SIZE   349 g   ( 1 3/4 Cup ) 
  • ⅓ cup Cambrooke Short Grain Rice
  • ¼ cup medium onion, chopped
  • ¼ cup medium sweet red pepper, chopped
  • ¼ cup celery, chopped
  • 1 small garlic clove, minced
  • 2 Tbs olive oil
  • 1-2 tsp butter or margarine
  • ½ tsp Cambrooke Chicken Consomm√©;
  • ¼ tsp turmeric
  • ¾ cup boiling water
  • To get started, you need a good thermos. Look for one that will retain heat for at least 5 hours. Pre-heating the thermos prior to adding ingredients is a very important first step. To pre-heat: place boiling water into thermos and let stand for 5-10 minutes.
  • In a saucepan warm the olive oil over medium high heat. Once the oil is fragrant, add all the vegetables and garlic, then sauté until tender.
  • Add all ingredients to the pre-heated Thermos and stir before replacing the lid. Allow to cook at least an hour. Will stay hot as long as indicated on Thermos label.
  • NOTE: Cook a larger batch of vegetables in advance and store in the refrigerator for 1 week. Or portion into snack sized baggies or small containers and freeze for up to 6 months.
Per Recipe Per Serving
Protein, g 1.43 1.43
Calories 500 500
Nutrition Facts Panel